Description
Mango magic unfolds in these delightful cookies, blending tropical sweetness with buttery richness. Crisp edges and tender centers invite you to savor a delectable journey through summer’s most beloved fruit.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (300g/10.5oz) all-purpose flour
- 2 cups (320g/11.2oz) diced fresh or frozen mango
- 3/4 cup (1 1/2 sticks/170g/6oz) salted butter
- 2/3 cup (150g/5.3oz) granulated sugar
- 1/3 cup (75g/2.6oz) brown sugar
- 1 egg
Leavening and Flavoring Ingredients:
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 cup (60ml/2fl oz) milk
Glaze Ingredients:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a spacious mixing bowl, combine softened butter, granulated and brown sugars, and vanilla extract. Whip with an electric mixer on high for 2-3 minutes until the mixture transforms into a light, airy cream.
- Introduce egg and milk to the creamed mixture. Blend on low speed, periodically scraping bowl edges to ensure uniform integration.
- Gradually sift flour and baking powder into the wet ingredients. Mix gently until just combined, avoiding overmixing. The resulting dough should appear thick and slightly sticky.
- Delicately fold fresh mango chunks into the cookie dough, preserving fruit integrity and distributing evenly throughout the mixture.
- Wrap the bowl securely with plastic film and refrigerate for 30-60 minutes to enhance flavor development and dough consistency.
- Position oven rack centrally and preheat to 350°F. Line baking sheets with parchment paper for optimal cookie release.
- Extract chilled dough and portion into 1.5-tablespoon rounds, positioning each scoop approximately 3 inches apart on prepared sheets.
- Bake for 14-16 minutes until edges turn golden and centers exhibit a gentle springback when lightly pressed.
- Allow cookies to rest on baking sheet for 10 minutes, then transition to wire rack for complete cooling.
- Craft glaze by whisking powdered sugar, vanilla, and milk (or mango juice) until silky smooth. Adjust liquid ratio for desired consistency.
- Artfully drizzle glaze over cooled cookies. Store in sealed container at room temperature for 2 days or refrigerate up to one week.
Notes
- Elevate the mango flavor by using ripe, sweet mangoes for maximum taste and natural sweetness in your cookies.
- Keep mango chunks uniform in size to ensure even distribution and consistent texture throughout the dough.
- Prevent cookie spreading by ensuring butter is at cool room temperature, not melted, which helps maintain the cookie’s shape during baking.
- Customize the recipe for dietary needs by substituting gluten-free flour blend, using plant-based butter, or replacing eggs with a vegan binding agent like applesauce.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 24
- Calories: 175
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg